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Say, "goodbye" to boring pasta. Then step it up with this easy one-pot pasta dish that gets a subltle heat from harissa seasoning.
Servings and Ingredients
|2 tbsp.||Hy-Vee unsalted butter|
|1||medium white onion, finely chopped|
|1 tbsp.||harissa paste|
|½ tsp.||smoked paprika|
|1 pinch(es)||Hy-Vee ground nutmeg|
|Kosher salt, to taste|
|2 clove(s)||garlic, minced|
|½ c.||dry white wine|
|6 c.||Hy-Vee 33% reduced-sodium chicken broth|
|1||(16-oz.) pkg. Hy-Vee pot sized linguini noodles, dry|
|2 c.||Hy-Vee rotisserie chicken, cooked and chopped|
|1||(6-oz.) bag Hy-Vee finely shredded Parmesan cheese|
|(5-oz.) bag arugula, divided|
Things To Grab
- Large stockpot with lid
Add butter to a large stockpot over medium heat. Add onion, harissa, smoked paprika, a pinch of nutmeg, and season with kosher salt. Saute until softened, about 5 minutes; add garlic and cook 1 additional minute. Add wine and gently boil until liquid evaporates, about 5 minutes. Add chicken broth; cover, bring to simmering.
Add linguini to stockpot. Cover and simmer for 15 to 18 minutes, stirring occasionally. Just before serving, mix in rotisserie chicken, shredded Parmesan cheese, and 3/4 bag of fresh arugula, stir together until cheese has melted and arugula has wilted. Serve warm topped with remaining fresh arugula.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 55mg
- Sodium: 1220mg
- Total Carbohydrates: 62g
- Protein: 33g
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